Roasted Vegetable And Cous Cous Salad

1. 1

   1 Heat the oven to 200C, Gas 6. Put the peppers, onion and garlic into a roasting tin and drizzle with 1tbsp olive oil. Roast for 20 mins until the vegetables are tender.

2. 2

   2 Heat the remaining 1tbsp olive oil in a frying pan, add the cous cous and fry for a few minutes, then pour in the vegetable stock. Stir occasionally for about 15 minutes until the liquid is absorbed and the cous cous plumped up and tender.

3. 3

   3 Mix in the roasted vegetables and divide between plates. Top with the beetroot wedges and a handful of rocket. Serve warm or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.